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Beverages
—
Non-Alcoholic
1.
—
Sugar,
8
av.lb.;
water,
2%
gal.;
oranges,
15.
Dis-
solve
the
sugar
in
the
water
by
the
aid
of
a
gentle
heat,
express
the
-oranges,
add
the
juice
and
rinds
to
the
syrup,
put
the
mixture
into
a
cask,
keep
the
whole
in
a
warm
place
for
3
or
4
days,
stirring
frequently,
then
close
the
cask,
set
aside
in
a
cool
cellar
and
draw
off
the
clear
liquid.
2.
—
Express
the
juice
from
sweet
oranges,
add
water
equal
to
the
volume
of
juice
obtained
and
macerate
the
expressed
oranges
with
the
juice
and
water
for
about
12
hours.
For
each
gal.
of
juice
add
1
lb.
of
granulated
sugar,
grape
sugar
or
glucose;
put
the
whole
into
a
suitable
vessel,
covering
to
exclude
the
dust,
place
in
a
warm
loca-
tion
until
fermentation
is
completed,
draw
off
the
clear
liquid
and
preserve
in
well-stoppered
stout
bottles
in
a
cool
place.
3.
—
Orange
wine
suitable
for
"soda"
purposes
may
be
prepared
by
mixing
3
fl.oz.
of
orange
essence
with
13
fl.oz.
of
sweet
Catawba
or
other
mild
wine.
Some
syrup
may
be
added
to
this
if
desired.
How
to
Preserve
Cider
A
pure,
sweet
cider
is
only
obtainable
from
clean,
sound
fruit,
and
the
fruit
should
therefore
be
carefully
examined
and
wiped
before
grinding.
In
the
press,
use
haircloth
or
gunny
in
place
of
straw.
As
the
cider
runs
from
the
press,
let
it
pass
through
a
hair
sieve
into
a
large
open
vessel
that
will
hold
as
much
juice
as
can
be
expressed
in
one
day.
In
one
day,
or
sometimes
less,
the
pomace
will
rise
to
the
top
and
in
a
short
time
grow
very
thick.
When
little
white
bubbles
break
through
it,
draw
off
the
liquid
through
a
very
small
spigot
placed
about
3
in.
from
the
bottom,
so
that the
lees
may
be
left
behind.
The
cider
must
be
drawn
off
into
very
clean,
sweet
casks,
preferably
fresh liquor
casks,
and
closely
watched.
The
moment
the
white
bubbles,
before
mentioned,
are
perceived
rising
at
the bunghole,
rack
it
again.
It
is
usually
necessary
to
repeat
this
three
times.
Then
fill
up
the
cask
with
cider
in
every
respect
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